We would never speak ill of pie, but there are so many other rhubarb recipes worth making when the slender, tart stalks come into season. You can roast them and spoon them over ice cream, yogurt, or a Cream Cheese Pound Cake, or slice the raw stalks thin to add a tangy, crisp bite to salads. We love a good rhubarb cake and a jammy compote; we’ll raise a glass to rhubarb cocktails all season long. Not sure which stalks to buy or how to store them? Check out our rhubarb FAQ—then scroll on for all of our best rhubarb recipes. (Yes, including pie.)
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